Turkey breast can be cooked like veal, and if boneless and chunked it will cook quicker than the more expensive veal.
Time to prepare: 25 minutes
| 2 1/2 lbs. boneless turkey breast
1 Tbs. butter or margarine
1 Tbs. olive or salad oil
1 clove garlic, minced
2 Tbs. apple brandy (or plain brandy) optional
1 cup dry white wine OR chicken broth
1 Tbs. chopped parsley
1/2 tsp. dried thyme leaves
3 6-inch cucumbers, pared, deseeded, cut into 1/2-inch pieces
1 small apple, pared, cut into 1/2-inch slices
1 pkg. (10 oz) snow peas, thawed
1/3 cup whipping cream
Salt and pepper to taste
| Cut turkey into 2-inch pieces.
Heat butter, oil and garlic in heavy skillet. Brown turkey pieces a few at a time over medium to high heat. Remove browned pieces to heavy pot with tight-fitting lid.
When all pieces are browned, add brandy, if used, to skillet to deglaze. Add wine or broth, stirring up all brown bits. Pour over meat in pot. Add parsley and thyme.
Cover and simmer 10 minutes.
Top meat with cucumbers, apple and snow peas.
Cover and simmer 15 minutes over medium to low heat (mixture should not boil). Check meat for doneness. Cook longer if needed.
Drain juices into skillet. Cover turkey and vegetables and keep warm.
Boil juices until reduced to 1 cup. Add cream and boil again until reduced to 1 cup. Add salt and pepper to taste.
Arrange turkey and vegetables on heated serving platter. Pour sauce over. Serve immediately.